Name: Spanish-Style Tomato Toast with Garlic and Olive Oil
Cook time: 10 minutes
Total time: 10 minutes
Yield: 6 Servings
Ingredients: 6 oil-packed anchovy fillets, finely chopped; 1/3 cup extra-virgin olive oil; 1 pound very ripe tomatoes (about 3 medium); 2 garlic cloves, halved; 6 thick slices crusty white bread (such as country bread), well toasted; Smoked sea salt

Photo by Tara Donne, food and prop styling by Ali Nardi

The Spanish dish Pan con Tomate literally means "bread with tomato." In our version, an extra-crunchy piece of toast is rubbed with garlic and anchovy oil, then soaked with tomato purée and finally topped with a hearty sprinkle of smoked salt.

Recipe information

Total Time
10 minutes
Yield
6 Servings

Ingredients

6 oil-packed anchovy fillets, finely chopped

1/3 cup extra-virgin olive oil

1 pound very ripe tomatoes (about 3 medium)

2 garlic cloves, halved

6 thick slices crusty white bread (such as country bread), well toasted

Smoked sea salt

Preparation

Whisk anchovies and oil in a small bowl. Using the coarse grater disk on a food processor or the largest holes on a box grater, coarsely grate tomatoes (you should have about 1 1/2 cups tomato pulp). Rub halved garlic cloves on one side of hot toasts, then drizzle evenly with anchovy oil. Top with tomato pulp and sprinkle with sea salt. Serve warm.